September 20, 2017

Organic Peanut Butter Cookies

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It seems like they’re the cookie that’s forgotten about, at least for us, anyway.

Peanut Butter Cookies | TheMarathonMom.com

And I don’t know why I forget about them….Because every time I make them, they disappear just as fast as some of our other favorites.

Peanut Butter Cookies | TheMarathonMom.com

Mmmmm…

Peanut Butter Cookies | TheMarathonMom.com

(butter, peanut butter, sugar mixture)

Peanut Butter Cookies | TheMarathonMom.com

(mixed peanut butter cookie dough)

Peanut Butter Cookies | TheMarathonMom.com

I used all organic ingredients, but the recipe works the same either way.  Enjoy!


Comments

  1. I’ve gotta say, I completely disagree with step #7 in the recipe: “Let cookies cool on pan for several minutes.”? That’s just wrong!

    We’re very impatient at our house, and cookies don’t even make it to the cooling rack before they’re eaten. I’m gonna have to make these…and maybe add some chocolate too 😉

  2. Haha, Joy!! I read the first part of your comment and thought…”oh, she didn’t like the little extra crunchiness it gave them…which I LOVE!” But no. Y’all are like us. Four dozen cookies sounds like a lot, but they don’t last long! And yes ma’am – chocolate chips are a great add-in!

  3. Rochelle says:

    What kind of flour do you use? All purpose? Whole wheat, almond, etc?

    • I still buy organic, unbleached flour from Costco for some baking, but I also use quite a bit of freshly ground soft white wheat. Either would work fine in this recipe, but I think I originally used the organic, unbleached. 🙂

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